Garlic Green Peppercorn Butter

© Katherine Stetson

An unctuous spread for sandwiches, grilled meats or beef fondue.

For ½ cup:

  • ½ cup unsalted butter (1 stick), softened
  • 2 garlic cloves, finely minced or grated
  • 2 teaspoons green peppercorns in brine, drained

Combine all ingredients in a medium bowl and mix well.  Spoon compound butter onto a sheet of plastic wrap or waxed paper, roll into a log and twist the ends to seal. Refrigerate until needed.  When chilled, slice butter log into discs and place atop warm food.

Gorgonzola Butter

© Katherine Stetson

A must-have condiment for grilled steaks or beef fondue.

For 1 cup:

  • ½ cup unsalted butter (1 stick), softened
  • ½ cup Gorgonzola cheese, crumbled
  • 1 tablespoon chopped chives
  • 2 teaspoons cognac

Combine all ingredients in a medium bowl and mix well.  Spoon compound butter onto a sheet of plastic wrap or waxed paper, roll into a log and twist the ends to seal. Refrigerate until needed.  When chilled, slice butter log into discs and place atop warm food.

Salsa Verde Butter

© Katherine Stetson

Superb on burgers, steaks, chicken, fried eggs or corn on the cob.

For 1+ cup:

  • 1 cup unsalted butter (2 sticks), softened
  • 1/3 cup salsa verde (recommend La Costena brand)
  • 1 teaspoon freshly ground black pepper

Combine all ingredients in a medium bowl and mix well.  Spoon compound butter onto a sheet of plastic wrap or waxed paper, roll into a log and twist the ends to seal. Refrigerate until needed.  When chilled, slice butter log into discs and place atop warm food.

Copyright © Katherine Stetson, all rights reserved.